Production of yoghurt

VC6.2.2.3
Production of yoghurt
Production of yoghurt

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Description

In experiment C6.2.2.3, yoghurt is produced from milk. If some yoghurt or isolated cultures of Lactobacillus bulgaricus (lactic acid bacteria) and possibly Streptococcus themophilus are added to milk, then the milk will become yoghurt. Yoghurt is the end product of an anaerobic bacteria metabolism. Lactic acid bacteria ferment in the lactose contained in the milk. The latter is first split into glucose and galactose by the enzyme lactase. Those cleavage products are then transformed into lactic acid by glycolysis and lactic acid fermentation.

Components of equipment sets

5 665563  4  Miniature separation tank LD
1 38233  4  Thermometer, -10...+150 °C/1 K LD
1 666767 Hotplate, 1500 W, 185 mm Ø LD
1 6070721  8  Bath vessel, stainless steel LD
1 6668061  8  Drying Oven/Hot Air Sterilizer E 28 LD
1 666966  4  Spoon-ended spatula, PP, 180 mm LD
1 665753  4  Measuring cylinder 50 ml, with plastic base LD
1 MA90201  8  Universal indicator paper, roll LD
1 additionally required:
1 l of milk (UHT) and plain yoghurt
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